This recipe needed a few alterations for success. I took the advice of some of the previous reviews and made the following changes ;I added an extra 1/4 cup of sugar to the batter, as well as a 1/4 cup of canola oil. I chopped the rhubarb quite fine, and used thin stalks. I did not use the topping in the recipe, but used a 1/4 cup brown sugar, and 1 tsp of cinnamon, mixed and sprinkled on top. Lastly, I seriously question the cooking temp. Most muffins seem to be in the 400*F range, and I found them still very undercooked following the recipes directions for time and temp. I had to cook them an additional 8 min. at 400*F. After all that.....it was a good muffin! With these changes I will use it again.

Reviewed On: Jun. 5, 2002

This was a delicious cake, the cake was spicy and light, and the rhubarb on top was tangy. Great combination of flavors. I had to substitute walnuts in the topping, still tasty. Nice with a dab of whipped cream. I will make this again.

Reviewed On: May 31, 2002